Nonpareils

1 . Stage

Temper the chocolate. Place the piping bag in a 2-cup measuring cup or coffee mug, and fold the top edge down over the rim of the cup. Pour the tempered chocolate into the piping bag, twist the top, and secure it with a piece of tape.

2 . Stage

Cut off the tip of the bag, about 1/4 inch from the end, and pipe 1-inch disks onto the prepared baking sheet. Sprinkle the nonpareil sprinkles evenly over the tops of the disks, and allow the disks to set completely, about 15 minutes.

3 . Stage

Store the nonpareils in an airtight container at cool room temperature for up to 6 months.